Name: Homemade Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups semi-sweet chocolate chips

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There’s nothing quite like the smell of freshly baked homemade chocolate chip cookies filling my kitchen. With a crisp edge, soft center, and plenty of melty chocolate chips, this recipe is my go-to whenever I crave something sweet, comforting, and nostalgic.

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and makes cookies that taste even better than the bakery. I don’t need fancy ingredients—just pantry staples I usually have on hand. I also like that I can adjust the texture depending on how long I bake them: slightly underbaked for a soft, chewy cookie or left in a bit longer for a crispier bite. The aroma alone makes it worth making.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking soda, and salt.
In another large bowl, I cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the eggs one at a time, followed by the vanilla extract.
I gradually mix in the dry ingredients until just combined.
I fold in the chocolate chips gently.
Using a cookie scoop, I place dough balls onto the prepared baking sheet, leaving space between them.
I bake for 9–11 minutes, until the edges are golden but the centers still look slightly soft.
I let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes me around 15 minutes to prepare the dough and 10 minutes per batch to bake, so I can have warm, fresh cookies ready in about 25 minutes total.

Variations

I like to switch things up by using different types of chocolate—dark, milk, or even white chocolate chips. Sometimes I mix in chopped nuts like pecans or walnuts for extra crunch. For a fun twist, I sprinkle a pinch of sea salt on top of the dough before baking, which gives the cookies a perfect sweet-and-salty balance.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I want them warm again, I reheat one or two in the microwave for about 10 seconds. I also freeze the baked cookies for up to 3 months, or freeze the unbaked dough balls to bake fresh cookies anytime I want.

FAQs

How do I make my cookies chewier?

I use more brown sugar than white sugar for a chewier texture since brown sugar holds more moisture.

Can I chill the dough before baking?

Yes, I like to chill the dough for at least 30 minutes when I want thicker, bakery-style cookies.

What if I don’t have parchment paper?

I can lightly grease the baking sheet, but I prefer parchment because it helps prevent spreading and makes cleanup easier.

Can I make these cookies gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free flour blend and they come out great.

How do I keep cookies soft after baking?

I store them in a sealed container with a slice of bread inside—the bread helps maintain the cookies’ softness.

Conclusion

Homemade chocolate chip cookies are one of my favorite classic treats to bake. They’re easy, quick, and customizable, which makes them perfect for any occasion. Whether I enjoy them fresh from the oven or later with a glass of milk, they always bring comfort and joy.